Cranberry White Chocolate Cheesecake Tarts

Cranberry White Chocolate Cheesecake Tarts
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Calories 216 cals
Total Fat 15 g
Cholesterol 62 mg
Dietary Fiber 0 g
Sodium 124 mg
Protein 3 g
Total Carbohydrate 62 g

Prep Time: 40 Minutes

Time to Table: 2 Hours 30 Minutes

Serves: 24


  • 1 1/4 cups graham cracker crumbs
  • 3/4 cup sugar, divided
  • 1/3 cup unsalted butter, melted
  • 1 cup white chocolate chips
  • 2 tablespoons all purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
  • 16 ounces cream cheese, softened
  • 3 large eggs
  • 1 1/2 cups Daisy Sour Cream
  • 1/3 cup jellied cranberry sauce


Heat the oven to 325 degrees. Line 24 medium muffin cups with paper liners. In a medium bowl, stir together the graham cracker crumbs, 1/4 cup sugar and the melted butter. Press a rounded tablespoon of crumb mixture into the bottom of each paper liner. Set aside. In a large microwavable bowl, heat the baking chips at 70% power for 1 minute. Stir. Continue microwaving at 70% power in 15 second intervals, stirring until smooth. Beat the remaining 1/2 cup sugar, flour, vanilla and orange zest into the melted chips on medium speed. Beat in the cream cheese until blended. Beat in the eggs, 1 at a time, until smooth. On low speed beat in the sour cream until blended. Spoon about 1/4 cup cheesecake batter into each muffin cup. Place the cranberry sauce in quart-sized resealable plastic bag and seal. Carefully squeeze the bag until the cranberry sauce softens. Snip a corner from the bag. Drizzle a scant teaspoon of cranberry sauce onto the top of each cheesecake. With a toothpick, swirl the cranberry sauce through the batter. Bake for 18 to 22 minutes or just until set. Cool in the pans for 30 minutes. Remove from the pans. Cover loosely and refrigerate at least 1 hour, but no longer than 24 hours before serving.


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